Many, many years ago I lived in Newcastle with a lovely family for a year, while I studied at the University there. The mum there made zucchini fritters that I never ever forgot. They were fabulous. They were thin and crispy and just amazing. For years I have been trying to find a recipe that came close to them and finally I have found it.
These are delicious, they are thin and crisp and I can't stop eating them once I have made them. They take me back to Newcastle every time and that food memory that I never forgot.
I double this recipe for my family of five and we eat it as a snack, if I tripled it, it would go also.
This is one recipe I have been looking for for years, and I know I'll be making it for years to come. Give them a try, they won't disappoint.
These are delicious, they are thin and crisp and I can't stop eating them once I have made them. They take me back to Newcastle every time and that food memory that I never forgot.
I double this recipe for my family of five and we eat it as a snack, if I tripled it, it would go also.
This is one recipe I have been looking for for years, and I know I'll be making it for years to come. Give them a try, they won't disappoint.
Recipe
Recipe adapted from Ino Kuvacic's cookbook Dalmatia
Serves 4
4 zucchini, grated
1 red onion, finely chopped
1 egg
handful panko breadcrumbs
50g plain flour
salt and pepper, to taste
sunflower oil, for shallow frying.
Grate the zucchini, season it with salt and put it in a colander, set over a bowl. Place a plate on top of the grated zucchini and then something heavy on top of the plate to press the water out of the mixture. You can leave this in the refrigerator for a couple of hours, or an hour on the kitchen bench is enough. When you are ready to cook, squeeze out any excess liquid with clean hands before continuing with the recipe.
Transfer the zucchini to a clean mixing bowl. Add the onion, egg, breadcrumbs and flour, season with salt and pepper, to taste, mix well to combine.
Shape the mixture into small patties, with your hands. They can be palm sized or whatever size you like.
Heat some sunflower oil in a frying pan over medium heat and cook the patties until they are golden brown. Drain on paper towel, then serve hot.
Serves 4
4 zucchini, grated
1 red onion, finely chopped
1 egg
handful panko breadcrumbs
50g plain flour
salt and pepper, to taste
sunflower oil, for shallow frying.
Grate the zucchini, season it with salt and put it in a colander, set over a bowl. Place a plate on top of the grated zucchini and then something heavy on top of the plate to press the water out of the mixture. You can leave this in the refrigerator for a couple of hours, or an hour on the kitchen bench is enough. When you are ready to cook, squeeze out any excess liquid with clean hands before continuing with the recipe.
Transfer the zucchini to a clean mixing bowl. Add the onion, egg, breadcrumbs and flour, season with salt and pepper, to taste, mix well to combine.
Shape the mixture into small patties, with your hands. They can be palm sized or whatever size you like.
Heat some sunflower oil in a frying pan over medium heat and cook the patties until they are golden brown. Drain on paper towel, then serve hot.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060716788001/
Pin it: www.pinterest.com.au/pin/399413060716788001/
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